A pies crust is the pastry case. The pastry is the outer part of the pie with the filling in the middle. Some pies known as tarts or flans have a pastry base, some pies just have a pastry topping, and some pies are completely enclosed in pastry. The pastry is the pie crust.
A pie shell is what a pie crust is called before it's been filled. It is typically pastry that is referred to as a pie shell, not so much a crumb crust.
Good Stuff...(Pie is dough good, pie bad grammar eat words from mouth pie is awsome)
The shell holding the filling
There are single crust pies and double crust pies. Pumpkin is always a single crust pie. Apple pies and berry pies are usually double crust pies.
pies pizza pot pie
The Kitchen Supply Tartmaster can make fruit pies, and indeed will even handle crust cutting.
For pies made in pie plates, a crust lines the pan, a filling is added and the pie is baked. For cream pies, the crust is cooked through and then the filling is added and the pie is cooled. Some pies are fried. In this case the crust is folded over the filling and the edges are sealed and then the pie is fried.
Pork pies :)
Both one-crust and two-crust pies are usually baked in round pans.
The first kinds of pies made were meat/vegetable pies and generally the crust was not meant to be eaten. The crust was a type of bowl for the filling. It was made of basically just flour and water.
Pies do have starch. It is because of their crusts. The crust has flour, which is a starchy ingredient.
You can use a round cake pan, although the crust may not turn out as planned. This works better for cold pies such as cream pies and meringue pies. Hot pies, such as fruit pies and cobblers, would benefit from being baked in a pie pan - the edges are sloped, which will change how it crisps.
The word pies is a common noun and needs no apostrophe. However, an apostrophe may be needed if you describe something belonging to the pie or pies. The pie's filling bubbled over the crust. The pies' strong pumpkin scent smelled glorious.
Most pies are not covered in French cuisine (and keep being simple tarts, called 'tartes'), but a few salted recipes (vegetable and / or meat-garnished pies) have a crust covering. They are called 'tourtes'.
Often the term of crust is the outer layer of certain foods. This would include items such as chicken and turkey pot pies. In the area of deserts, all types of pies, the cherry, apple, and pech pies as examples have a crust made from dough.